At Jackson's Steakhouse, we do a lot of things, and we do them well. Our corn-fed beef is our menu pillar, and it's the best beef you can put in your mouth. Our single-cut offering of 100 percent grass-fed beef rib eye is procured from fifth-generation, lifelong farmer John Woods of Missouri.

Grass-fed cattle graze freely throughout their lives, eating the all-grass diet nature intended, to become robust and healthy. No hormones, no antibiotics, no steroids necessary. Healthy fat (omega-3 fatty acids) isn't the same fat found in North American grain-fed beef. As Woods explains, "Sustainable practices not only produce the healthiest, best-tasting grass-fed beef, they keep our farms and planet strong too. We raise cattle throughout the South, and have over 500 grass-fed cattle between Fairhope and Loxley, Ala."

Our customer base wants beef that melts in your mouth, and that's why grain-fed is our menu mainstay. I only use the Grassland Beef brand for 100 percent grass-fed beef. Our challenges with other grass-fed beef producers outside of the Grassland Beef brand are that the cooked steak results are much chewier unless the cattle are fed silage.

Please come try our 100 percent grass-fed rib eye. Grassland Beef practices 30-day minimal aging for flavor development and tenderness on our whole rib eyes. There is no corn silage or added starch to their diet to fatten them up prior to slaughter. This cut is flavorful and good for you. Meats also are available online at www.grasslandbeef.com.